Virginia Spirits 101: Vodka
In the decade following Prohibition’s repeal, several spirits were firmly entrenched in American culture, among them gin and whiskey; while vodka was barely on the radar. By the mid-1930s, a Russian vodka company began distilling in the United States, but it was a tough sale to drinkers who had limited experience with the spirit.
That’s when the vodka folks got together with makers of ginger beer in the 1940s to create a cocktail to market both products and create an homage to the natal origins of vodka and the kick from the ginger in the ginger beer. But America gained more than a cocktail, they gained an appreciation for a spirit that had been popular for centuries in Eastern Europe.
The 1960s and 70s were, in many ways, vodka’s golden era, when the mostly-neutral, highly versatile spirit was used in drinks of the day such as Harvey Wallbangers, Long Island Iced Teas and Cosmopolitans. Flavored martinis emerged at this time too, like Apple-tinis and even Espresso-tinis.
With so many iconic cocktail creations spurring out of this distilled spirit, it’s no wonder it caught like wildfire in the local craft distillery scene, too. Today, there are nearly 40 vodka producers spanning across the commonwealth. Keep reading to learn more about the process of making vodka, where to find it, how to properly store it and how to best enjoy it.
How to Make
While vodka has historically been made from potatoes, it can be distilled from a wide range of starchy or sugary plant materials, with grains like corn, rye, sorghum or wheat being the most common today. Here’s how most distillers approach vodka production:
- Combine the ingredients. To make a fermentable base, chosen grains are mixed with water and yeast. It is then heated and stirred to create “vodka mash,” which ensures it’s well combined and ready for fermentation.
- Ferment the base. This base mixture is left to ferment for a specified amount of time— often between one and two weeks. During this step, the compounds begin to break down and produce natural alcohol called ethanol or ethyl alcohol.
- Strain the mash. Once fermentation is complete, it’s time to skim off the liquid and strain. The solids are discarded and the liquid (ethanol) goes on to the next step.
- Distill. Distillation purifies the alcohol product by heating and vaporizing it, then capturing the vapor as it recondenses into a liquid. The resulting liquid is considered purer and more alcoholic. It can be distilled once, twice or as many times as desired to reach a stage of ideal purity. Flavored vodka may require adding botanicals and flavorings during distillation.
- Discern the product. The resulting liquid isn’t all the same and requires some sorting. The first 35 percent of a distillation yields an ethanol product that contains methanol or acetone and can be highly volatile or toxic. This portion, commonly considered the “heads,” is discarded. The following 30 percent contain the “hearts,” which is the key to any quality spirit. The final 35 percent are the “tails,” which have some impurities but can be kept and redistilled.
- Filtration. Since traditional vodkas are flavorless and smooth, many vodka makers will add an extra step to their production line— filtration. The “hearts,” or the determined final creation, will pass through a large filtration system to achieve a clean mouthfeel.
- Dilution. Once the distillers have their distilled product, they’ll dilute the vodka to the desired alcohol content by testing the alcohol by volume (ABV) and gradually adding water.
Then, voilà! It’s ready for bottling.
*If interested in making your own vodka, you must follow Virginia codes and regulations.
The Virginia Way
A pioneer in post-Prohibition distillery in Virginia is Richmond-based Cirrus Vodka, which opened in 2004. Still operating today, award-winning Cirrus produces a premium, triple-filtered vodka. Virginia Beach-based Chesapeake Bay Distillery was close behind in 2006 with its Spirit of the Blue Ridge vodka. Another distillery just down the road in Virginia Beach, Beach Vodka, serves up a fun and fresh take on Virginia vodka.
While vodka sometimes gets a bad rap for being boring, neutral or the same wherever you get it, Virginia producers are testing limits, breaking tradition and experimenting like never before. Just ask Waterman Spirits. The Virginia Beach-based distillery (and restaurant of the same name) is making its unique orange crush THE moment and filters its organic vodka with a special process involving local, ethically sourced coral.
How to Shop
If you’re lucky enough to live in Virginia, a.k.a the Birthplace of American Spirits, you have no shortage of options when it comes to one of the most versatile spirits. (And if you don’t, luckily, many distilleries ship out-of-state).
You have two simple options to purchase a local bottle: At Virginia ABC stores or straight to the source at a distillery. With 400+ stores, you’re likely not far from a Virginia ABC store. If your store doesn’t have what you’re looking for, you can order online and have it shipped to a store of your choice within 7-14 days. If you’re looking for an experience and you want the opportunity to try before you buy, visiting a local distillery is your best bet. Plus, you’ll even find some small-batch products at the distillery that may not be on the shelves or listed with Virginia ABC.
Taking advantage of events or festivals is another great option to sample before committing to the purchase.
Finally, simply ask for “Virginia-made” at your favorite restaurant. Chat with your bartender or server to determine a cocktail recommendation or which ones are available for a sip. The more we ask for and support local, the more you’ll see Virginia on the menu!
How to Store
- Store in a cool, dark place: Keep vodka away from direct sunlight and heat sources. If you know you’re drinking it soon or simply want to keep it at the ready, you can store it in the freezer (the high alcohol content won’t freeze) and it’ll be perfectly chilled.
- Keep the bottle tightly sealed: A tightly sealed bottle prevents oxygen from entering and interacting with the alcohol. While opened alcohol is unlikely to be unsafe to drink, its taste can change over time.
- Store upright: Storing vodka upright minimizes the vodka’s contact with the bottle’s cap, which can potentially alter its taste over time.
- Consume flavored vodkas sooner: Flavored vodkas typically have a shorter shelf life and are recommended to be consumed within a few months of opening.
How to Enjoy
Virginia vodka is crafted and highly filtered, which makes the taste largely neutral, though there are nuances in many cases. These vary greatly and may include faint notes of clean grass or grain, citrus, spice or sweetness.
Some vodkas have flavorings added, largely post-distillation, such as fruit flavors, herbs, peppers, spices and vanilla. When these are added, they become the dominant flavor of the vodka. Examples include cinnamon vodka and orange vodka from Waterman’s Spirits in Virginia Beach.
Vodka is a key ingredient in a wide range of cocktails, but here are some classic favorites to inspire your next glass:
COCKTAIL RECIPES
Vodka Martini
A take on a classic gin martini; the vermouth is optional but adds a nice element. We prefer the cleaners of lemon peel to the martini, but you can garnish with olives. If you garnish with olives, note that residual brine may impact the flavor of the drink.
Recipe
- (Optional) Pour ½ oz. dry vermouth in a martini glass and swirl glass. Make sure the vermouth coats the entire glass interior. Discard remaining vermouth.
- Fill a small glass pitcher with ice and pour in 3 oz. vodka. With a metal spoon, stir in a clockwise motion one hundred times.
- Strain chilled vodka into prepared martini glass and garnish with a lemon peel.
Cosmopolitan
Simply called a Cosmo, this drink has a delightful pink hue and is light and refreshing. The cocktail originated in the 1970s, but became widely popular in the 90s in response to its omnipresence on the television show, “Sex and the City.”
Recipe
- In a cocktail shaker filled with ice, add 1-½ oz. vodka, ½ oz. orange liqueur, splash of cranberry juice and juice from half a lime.
- Shake well to blend and chill.
- Strain into a martini glass and garnish with a lemon wheel.
Moscow Mule
The Moscow Mule became popular more than 80 years ago and served as the catalyst for America’s love affair with vodka. A copper mug is traditional and best for keeping the drink chilled, but a highball glass will do in a pinch. Note: the recipe calls for ginger beer with alcohol content, which is not to be confused with ginger ale, a soft drink.
Recipe
- Add 2 oz. vodka, 3 oz. ginger beer and juice from half a lime to a copper mug or highball glass and fill with crushed ice.
- Stir to mix and garnish with lime wedge.
VODKA WITH FOOD
Because the flavor profile is largely neutral, Virginia vodka pairs well with many things. Remember that when pairing any cocktail with food, consider the primary flavor in the cocktail and compare and contrast with the dish.
These pairings are based on a serving of chilled vodka, or a vodka martini with no garnish or a simple garnish of a lemon twist:
- German or Polish-style sausage, served with sauerkraut or red cabbage
- Steak tartare
- Steak bites
- Oysters on the half-shell with horseradish
- Creamy or salty cheeses, like brie, camembert, or feta
- Crab cakes in a creamy dill sauce
- Lox with cream cheese, diced red onion, capers, and dill with pumpernickel or rye bread
- Pierogies
- Tabouli
- Wedge salad with blue cheese dressing
- Steamed shrimp with remoulade
- Stuffed grape leaves
- Bruschetta with olive tapenade
- Deviled eggs
- Blinis with caviar or smoked fish
- Smoked fish, smoked fish pate’
- Smoked ham with spicy mustard and pumpernickel or rye bread
Patrick Evans-Hylton is a Johnson & Wales-trained chef, food historian and award-winning food journalist covering tasty trends since 1995. He is the author of Virginia Distilled: Four Centuries of Drinking in the Old Dominion. Visit VirginiaEatsAndDrinks.com for more.